French Sorrel, Sharp, Lemony Leaves, Freshly Cut in Hampshire

Eat one leaf raw and you will taste why the French have cooked with sorrel for centuries, a clean burst of lemon and green apple with no lemon anywhere near it, grown with care at our market garden on the Lockerley Estate in East Tytherley.

French sorrel has smaller, rounder, shield shaped leaves than common sorrel and a softer, more rounded sharpness. Scatter it raw through a salad, blitz it into a sauce for salmon or trout, stir a handful through eggs or a potato soup, or wilt it into butter and cream at the very end of cooking. It turns from bright green to a dull khaki within seconds of hitting heat, which is completely normal and no reflection on the flavour.